APPLE PEAR GALETTE WITH HAZELNUT FRANGIPANE
There's something special about the light and atmosphere this season. These days continue to be quite bright and long, the air is sharp and the temperatures are ultimately dropping just a small bit to within a comfortable range (for me that's somewhere between 17-22°C). I have come to understand my birthday (September) is really my favourite month! And maybe May also after summertime.
Liv encouraged me to become a guest instructor in a workshop a week. I said yes, of course, and an island named Skaftö about the west coast -- at Bohuslän, after a 3 hour drive we arrived in the place. I have always wanted to go to this place, but have not gotten into it. There are plenty which makes me realize we want more road trips in our own lives. And I want a driver's license. hehe.
INGREDIENTS
PIE CRUST
- 1 1/2 tbsp. granulated sugar
- 1/4 tsp. flaky salt
- 150 gram (roughly 1 + 1/3 stick) quite cold salted butter
- 3-6 tbsp. ice water
HAZELNUT FRANGIPANE
- 75 gram (2/3 cup) hazelnuts
- 3 tablespoons. granulated sugar
- 1 medium egg
- 1 tablespoon. all purpose flour
FILLING & TOPPING
- 500 gram fruit (approx. Two apples & two pears)
- Zest from 1 lemon or 1 orange
- 2 tablespoons. Orange or lemon juice
- Pinch of salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 2 tablespoons. granulated sugar
- 1 tablespoon.
- 1 tablespoon. all purpose flour
- 1 egg
- Pinch of salt
- 2 tsp. turbinado sugar
INSTRUCTIONS
PIE CRUST
- Mix sugar, flour and salt together . You can ditch the butter, use a cheese slicer to slice the butter or even, In case you have one. Add the diced or chopped butter into the dry ingredients, along with using a pastry cutter or your fingers, cut in the butter until dough is crumbly however there are a few observable that is tiny parts of butter.
- Drizzle with ice water until dough comes together, and blend with a fork, don't knead the dough.
- Form the dough into a ball and set it. Flatten into a disk in the wrap and set in refrigerator.
HAZELNUT FRANGIPANE
- Since they burn 10, keep a close watch on these! Let cool, then rub on the hazelnuts in a clean and clean dishtowel, removing up to these cubes.
- Pulse the hazelnuts.
- Beat sugar and butter till creamy. Add the hazelnut and then egg flour and beat until smooth. Fold from the purpose flour. Cover and put aside.
FILLING & BAKING
- Allow the dough rest. Be certain twist up and that you roll the dough so that it does not adhere to the surface.
- Distribute the frangipane within the rolled out dough, leaving of filling the borders free.
- Peel pears and the apples and slice them thinly. Set them in a bowl and then add lemon, zest, salt, cinnamon, cardamom, sugar, butter and flour. Arrange the pieces of fruit at a routine on top of this frangipane.
- Fold the edges and press to seal.
- Whisk the egg with a pinch of salt in a bowl together.
- Bake the tart for half an hour or till crust is golden brown and filling is bubbling.
- Serve with vanilla sauce, so you can find my recipe HERE.